Beef stew in red wine

30 ml (2 Tbsp) olive or cooking oil

1 kg beef goulash cubes, 2, 5 cm

125 g streaky bacon, cut into pieces

250 g pickling onions (about 18)

2 cloves garlic, crushed

300 ml Simonsvlei Classic Shiraz

200 ml (¾ cup) beef stock

15 ml (1 Tbsp) tomato paste

15 ml (1 Tbsp) sugar

15 ml (1 Tbsp) chopped fresh herbs or 5 ml (1 tsp) dried

salt and freshly ground black pepper to taste

250 g button mushrooms, halved

15 ml (1 Tbsp) cake flour for thickening

1. Heat oil in a heavy-based saucepan and fry beef cubes until golden brown.  Add bacon, onions and garlic and sauté until light brown. Remove bacon and onions and keep aside.

2. Add wine, heated stock, tomato paste, sugar, herbs and seasoning.

3. Bring to the boil, cover with lid and reduce heat. Simmer for about 40 minutes. 

4. Return bacon and onions and simmer for another 20 minutes. Add mushrooms and simmer another 10 minutes. Dissolve flour in a little water and thicken the sauce. Serve with rice or potatoes.

Serves 4 – 6

Tip

Heat stock before adding to meat when browning.